Production and characterization of structured lipids with antiobesity potential and as a source of essential fatty acids

Structuration of lipid bases zero-trans and palm oil-free for food applications

This work evaluated structured lipids (SLs) through chemical and enzymatic interesterification (CSLs and ESLs). Blends of soybean oil and peanut oil 1:1 wt% were used, with gradual addition of fully hydrogenated crambe to obtain a final behenic acid concentration of 6, 12, 18, and 24 %. Chemical catalysis used sodium methoxide (0.4 wt%) at 100 °C for 30 min, while enzymatic catalysis used Lipozyme TL IM (5 wt%) at 60 °C for 6 h. Major fatty acids identified were C16:0, C18:0, and C22:0. It was observed that with gradual increase of hard fat, the CSLs showed high concentrations of reaction intermediates, indicating further a steric hindrance, unlike ESLs. Increased hard fat also altered crystallization profile and triacylglycerols composition and ESLs showed lower solid fat, unlike CSLs. Both methods effectively produced SLs as an alternative to trans and palm fats, view to potential future applications in food products.

Enzymatic interesterification improves the lipid composition, physicochemical properties and rheological behavior of Cinnamomum camphora seed kernel oil, Pangasius bocourti stearin and perilla seed oil blends

The study aimed to investigate the effect of enzymatic interesterification on the lipid composition, physicochemical properties and rheological behavior of Cinnamomum camphora seed kernel oil (CCSKO), Pangasius bocourti stearin (PBST) and perilla seed oil (PSO) blends. The results showed that the interesterification process significantly changed the TAG profile of the blends. Lipid products from the enzymatic interesterification (EIE) had significantly lower slide melting point and solid fat content than the non-interesterification (NIE) lipid products. Interesterification process changed the crystal polymorphic forms from β > β' of NIE to β < β' of EIE. The crystal morphology of EIE was smaller and more diffuse compared to the NIE. Moreover, EIE showed improved rheological behavior, which was more suitable for food margarine preparation. The findings have provided a theoretical basis for the potential application of Lipozyme TL IM modified lipid products in the food industry.

Enzymatic synthesis of capric acid-rich structured lipids and their effects on mice with high-fat diet-induced obesity

The objective of this study was to produce structured lipids (SLs) by enzymatic acidolysis using Rhizopus oryzae lipase covalently immobilized in a low-cost material. Grape seed oil was used to synthesize SLs containing the medium-chain fatty acid (C10:0) capric acid. SL synthesis led to 38.8% medium-chain fatty acid incorporation with 5 reuses of the enzymatic derivative. The reaction conditions for the synthesis of MLM-TAGs (triacylglycerols with one long- and two medium-chain acyl residues) were at a molar ratio of fatty acid:oil of 3:1, performed at 40 °C and lipase immobilized load of 5% (w/w). The in vivo effects of SLs were studied in Swiss mice fed premade diets: control (C) diet, high-fat diet (HFD) with 100% lipid content as lard, HFD with 50% lipid content as grape seed oil (HG) or HFD with 50% lipid content as capric acid-containing SLs produced from grape seed oil (HG-MCT). Mice from HG and HG-MCT groups had decreases in body weight gain and reductions in the weights of white adipose tissues. In addition, HG and HG-MCT mice had low plasma levels of glucose and total cholesterol, and improvements in the glucose tolerance. HG and HG-MCT diets have remarkable antioxidant properties, since low plasma levels of TBARS (thiobarbituric acid reactive substances, biomarkers of lipid peroxidation) were found in mice fed these diets. Interestingly, TBARS levels in HG-MCT mice were further decreased than values of HG mice. Mice fed HG and HG-MCT diets also showed preservation in the activity of the antioxidant enzyme paraoxonase 1. Both HG and HG-MCT diets promoted reduction of IL-6 and IL-10 production by splenocytes. The capric acid-containing SLs produced from grape seed oil emerges as a functional oil capable to mitigate obesity complications resulting from oxidative stress and inflammation.

Immobilized microbial lipases in the food industry: a systematic literature review

Several studies describe the immobilization of microbial lipases aiming to evaluate the mechanical/thermal stability of the support/enzyme system, the appropriate method for immobilization, acid and alkaline stability, tolerance to organic solvents and specificity of fatty acids. However, literature reviews focus on application of enzyme/support system in food technology remains scarce. This current systematic literature review aimed to identify, evaluate and interpret available and relevant researches addressing the type of support and immobilization techniques employed over lipases, in order to obtain products for food industry. Fourteen selected articles were used to structure the systematic review, in which the discussion was based on six main groups: (i) synthesis/enrichment of polyunsaturated fatty acids; (ii) synthesis of structured lipids; (iii) flavors and food coloring; (iv) additives, antioxidants and antimicrobials; (v) synthesis of phytosterol esters and (vi) synthesis of sugar esters. In general, the studies discussed the synthesis of the enzyme/support system and the characteristics: surface area, mass transfer resistance, activity, stability (pH and temperature), and recyclability. Each immobilization technique is applicable for a specific production, depending mainly on the sensitivity and cost of the process.

Evaluation of structured lipids with behenic acid in the prevention of obesity

Obesity affects all social classes, making it necessary to develop effective products that aid weight loss or help prevent weight gain. The objective of this work was to study the anti-obesity effects of structured lipids (SL) obtained by enzymatic interesterification, based on olive oil, soy oil and fully hydrogenated crambe oil. Twenty-four C57Bl/6 mice were distributed into four experimental groups according to the diet consumed: Control Diet (CD), Structured Lipids Diet (SLD), High-fat Control Diet (HCD), High-fat Structured Lipids Diet (HSLD). The animals that were fed SLs presented a smaller weight gain, despite a larger intake of the diet. The lowest weight gain was reflected in reduced amounts of adipose tissue and lower liver weight. A significant increase in lipids excreted by the animals in the feces was observed, despite there being no sign of toxicity or presence of diarrhea. The animals that consumed the HSLD presented lower total and LDL-cholesterol, increased HDL-cholesterol and increased hepatic arachidonic acid and docosahexaenoic acid levels. In addition, they did not develop hepatic steatosis. The study therefore showed that SLs could play a major role in combating or preventing obesity and other resultant diseases, without producing side effects.